Fresh-Pressed Olive Oil Club
Pressing Report Page 86

“Finger Burner” Lamb Chops

Posted on by The Olive Oil Hunter

Sometimes called “lollipop” chops, you can serve these diminutive chops hot off the grill (or grill pan) while they are still piping hot—thus the name.

Ingredients

  • 1 bunch fresh rosemary
  • 16 lamb rib chops, bones frenched
  • Extra virgin olive oil
  • Coarse sea salt and cracked or freshly ground black peppercorns
  • 3 cloves garlic, minced
  • 2 to 3 tablespoons hot pepper flakes
  • 3 to 4 lemons, cut in half crosswise and seeded
  • Pickled cherry peppers, for serving (optional)

Directions

Step 1

Strip enough rosemary leaves off the bunch to obtain 3 tablespoons when finely chopped. Tie the remaining rosemary sprigs together at the stem end.

Step 2

Season the chops on both sides with the salt, pepper, garlic, rosemary, and hot pepper flakes. Drizzle olive oil over the chops and pat the flavorings into the meat. Brush the lemon halves with olive oil and season with salt and pepper.

Step 3

Set up your grill for direct grilling and heat to high. Leave a third of the grill fire-free as a safety zone. Brush and oil the grill grate.

Step 4

Arrange the lamb chops on the grate in a neat row; place the lemons, cut side down, on the grate. Grill until the lamb chops and lemons are sizzling and browned on the bottom, 3 to 4 minutes. Transfer the lemons to a platter. Turn the chops and continue grilling until cooked to taste. If flare-ups occur, move the chops to the safety zone.

Step 5

Transfer the chops to a platter or plates. Squeeze the lemon halves over them. Drizzle with additional olive oil. Garnish with cherry peppers, if desired.

Serves 6 as an appetizer; 4 as a main course Recipe adapted from Project Fire by Steven Raichlen (Workman 2018)

Rigatoni with Swordfish, Capers, and Olives

Posted on by The Olive Oil Hunter

With over 2,500 miles of Pacific coastline, Chilean fish markets teem with pristinely fresh catches. Feel free to substitute salmon for swordfish if desired.

Ingredients

  • 1 1/2 pounds skinless swordfish steaks, cut into 1-inch chunks
  • Kosher salt and freshly cracked black pepper
  • 1/2 cup extra virgin olive oil, plus more for drizzling
  • 3 tablespoons drained brined capers
  • 1/4 cup meaty green olives, pitted and roughly chopped
  • 4 teaspoons chopped garlic
  • 1 teaspoon fennel seeds
  • 1 teaspoon hot red pepper flakes
  • 1 pound rigatoni or other tube-shaped pasta
  • 1/4 cup chopped fresh flat-leaf parsley
  • 3 tablespoons chopped fresh mint
  • Fresh lemon juice

Directions

Step 1

Season the fish with salt and pepper. In a very large skillet, warm 1/4 cup of the olive oil over medium-high heat. Add the fish and cook, without moving, until browned on one side, about 3 minutes. (Avoid overcrowding the pan.) Transfer the fish to a platter and set aside.

Step 2

In the same skillet, warm the remaining 1/4 cup olive oil over medium-high heat. Add the capers and fry until they start to brown, 1 to 2 minutes. Add the olives, garlic, fennel seeds, and hot red pepper flakes and cook until everything is toasty and fragrant, about 2 minutes. Add 2 tablespoons of water to the pan. Remove from the heat.

Step 3

In a large pot of well-salted boiling water, cook the pasta according to the package instructions until 2 minutes shy of al dente; drain.

Step 4

Toss the pasta into the skillet with the caper mixture, along with the swordfish. Cook over medium heat until the pasta is al dente, 1 to 2 minutes, adding more water if the sauce seems dry. Stir in the parsley and mint and season with salt, pepper and lemon juice.

Step 5

Divide the pasta among four individual serving plates or bowls and finish each with a drizzle of olive oil.

Serves 4 — Recipe adapted from Franny’s: Simple Seasonal Italian by Andrew Feinberg (Artisan 2013)

Health Benefits of Olives and Olive Oil: Oleuropein Helps the Body Secrete More Insulin

Posted on by The Olive Oil Hunter

The following is excerpted from an article in ScienceDaily, September 12, 2017.

The health benefits of olives—and associated natural products such as olive oil—have long been recognized and touted by proponents of the Mediterranean diet.

However, little was previously known about what specific compounds and biochemical interactions in the fruit contribute to its medical and nutritional benefits such as weight loss and prevention of type 2 diabetes.

A Virginia Tech research team discovered that the olive-derived compound oleuropein helps the body secrete more insulin, a central signaling molecule in the body that controls metabolism. The same compound also detoxifies another signaling molecule called amylin that over-produces and forms harmful aggregates in type 2 diabetes. In these two distinct ways, oleuropein helps prevent the onset of disease.

The findings were recently published in the journal Biochemistry as a Rapid Report, which is reserved for timely topics of unusual interest, according to the journal.

“Our work provides new mechanistic insights into the long-standing question of why olive products can be anti-diabetic,” said Bin Xu, lead author, assistant professor of biochemistry in the College of Agriculture and Life Sciences, and a Fralin Life Science Institute affiliate. “We believe it will not only contribute to the biochemistry of the functions of the olive component oleuropein, but also have an impact on the general public to pay more attention to olive products in light of the current diabetes epidemic.”

The discovery could help improve understanding of the scientific basis of health benefits of olive products and develop new, low-cost nutraceutical strategies to fight type 2 diabetes and related obesity.

Next steps include testing the compound in a diabetic animal model and investigation of additional new functions of this compound, or its components, in metabolism and aging.

Reference: Ling Wu, Paul Velander, Dongmin Liu, Bin Xu. Olive component oleuropein promotes β-cell insulin secretion and protects β-cells from amylin amyloid induced cytotoxicity. Biochemistry 2017; DOI:10.1021/acs.biochem.7b00199.

A More Complete Mediterranean Diet May Protect Against Aggressive Prostate Cancer

Posted on by The Olive Oil Hunter

Adapted from an article in Science Daily, January 10, 2018

In a new study published in the Journal of Urology, researchers determined that men who followed a Mediterranean diet—rich in fish, boiled potatoes, whole fruits, vegetables, legumes, and olive oil, and low consumption of juices—had lower risk of aggressive prostate cancer (PC) than those who followed other dietary patterns, like Prudent or Western diets.

Although PC is the most common type of cancer in men and can have a high mortality rate, evidence linking PC to specific environmental, occupational, or dietary exposures has been limited. Recent studies have investigated whether certain dietary patterns impact cancer risks, but the results have been inconsistent.

The study’s authors explored the relationship between the risk of having PC and dietary patterns as part of the MCC-Spain study, a Spanish case-control study that involved 733 patients with histologically confirmed PC and 1,229 healthy men with a mean age of 66 years from seven Spanish regions.

Adherence to the three dietary patterns of Western, Prudent, and Mediterranean, which characterize the dietary habits of the Spanish population, was evaluated.

  • The Western pattern includes consumption of large amounts of fatty dairy products, refined grains, processed meat, caloric beverages, sweets, fast food, and sauces.
  • The Prudent pattern involves consumption of low-fat dairy products, whole grains, fruits, vegetables, and juices.
  • The Mediterranean pattern consists of high consumption of fish, boiled potatoes, fruits, vegetables, legumes, and olive oil, and low consumption of juices.

The diets were graded according to the degree of adherence to each pattern and assigned to four quartiles from lower to higher adherence within each pattern.

Only a high adherence to the Mediterranean dietary pattern appeared to be associated with a lower risk of aggressive PC. Prudent and Mediterranean dietary patterns showed different effects in low- and high-grade tumors.

Results indicated that for more aggressive and more extensive tumors, only high adherence to the Mediterranean diet showed a statistically significant protective effect. All other dietary patterns and tumor characteristics showed little or no correlation and did not achieve statistical significance.

Co-author Adela Castelló, PhD, Cancer and Environmental Epidemiology Unit, National Center for Epidemiology, Instituto de Salud Carlos III (Madrid), commented, “If other researchers confirm these results, the promotion of the Mediterranean dietary pattern might be an efficient way of reducing the risk of developing advanced PC, in addition to lowering the risk of other prevalent health problems in men such as cardiovascular disease. Dietary recommendations should take into account whole patterns instead of focusing on individual foods.”

Reference: Adela Castelló, Elena Boldo, Pilar Amiano, Gemma Castaño-Vinyals, Nuria Aragonés, Inés Gómez- Acebo, Rosana Peiró, Jose Juan Jimenez-Moleón, Juan Alguacil, Adonina Tardón, Lluís Cecchini, Virginia Lope, Trinidad Dierssen-Sotos, Lourdes Mengual, Manolis Kogevinas, Marina Pollán, Beatriz Pérez-Gómez. Mediterranean Dietary Pattern Is Associated with Low Risk of Aggressive Prostate Cancer: MCC-Spain Study.
J Urol 2018;199(2):430. doi: 10.1016/j.juro.2017.08.087